Baeckaoffe Alsacien
The Authentic Alsatian Baeckaoffe Recipe
Baeckaoffe is a traditional Alsatian dish, full of rich flavors, made with marinated meats, potatoes, and onions, and slowly cooked in an earthenware dish. Here’s the traditional recipe.
Ingredients (for 6 people):
- 1 kg of potatoes (Charlotte, Bintje, Roseval, Chieftain, Red Chieftain…)
- 400 g pork shoulder cut into 4 cm cubes
- 400 g lamb shoulder cut into 4 cm cubes
- 400 g beef (chuck) cut into 4 cm cubes
- 3 onions
- 2 garlic cloves
- 2 leeks
- 1 carrot
- 1 bouquet garni (thyme, bay leaf, parsley)
- 50 cl of dry white wine from Alsace, preferably dry Riesling
- 10 cl of chicken stock or water
- Salt and pepper to taste
- 2 cloves
- 1 bay leaf
- 8 juniper berries
- 2 tablespoons of duck fat (or butter)
- 1 earthenware dish (or oven-safe casserole)
Preparation and service (over 3 days):
1. Marinate the meats (two days in advance)
- In a large bowl, place the meat cubes. Add the sliced onions, leeks, carrot, minced garlic, cloves, juniper berries, and bouquet garni.
- Pour the white wine over the mixture, season with salt and pepper, and mix well.
- Let it marinate in the refrigerator for 12 to 24 hours.
2. Cooking (one day in advance)
- Preheat the oven to 160°C (320°F).
- Peel and slice the potatoes into thin rounds.
- Generously grease the bottom of the dish with duck fat.
- Lay a layer of potatoes at the bottom, lightly salt.
- Add a layer of marinated meat along with some of the vegetables from the marinade.
- Alternate layers of potatoes and meat until all ingredients are used up.
- Pour the wine from the marinade into the dish, along with the stock to slightly cover everything.
- Place the lid on the dish.
3. Sealing the lid ("luter")
Sealing ("luter") the lid is a traditional technique used to hermetically close the dish during cooking. This helps retain moisture and flavors inside, allowing for slow, even cooking.
Ingredients for the seal:
- 200 g of flour
- 10 cl of water
Steps to seal the lid:
- Prepare the dough: Mix the flour with some water to make a flexible, sticky dough. Roll it into a long strip about 1 cm thick.
- Apply the dough: Place this strip around the rim of the dish where the lid will rest.
- Place the lid: Press the lid down on the dough to seal the dish tightly.
4. Cooking
- Bake the sealed dish at low heat for approximately 3 hours. The meat should be tender and the potatoes fully infused with the flavors.
- During cooking, the dough will harden and create an airtight seal.
5. On the day of serving
- Reheat the dish on low heat.
- Break the seal carefully before serving by cracking the hardened dough around the lid.
The dough is not edible; its purpose is purely to retain the steam inside the dish.
- Serve directly from the dish, piping hot.
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The Authentic Alsatian Baeckaoffe Recipe
Baeckaoffe is a traditional Alsatian dish, full of rich flavors, made with marinated meats, potatoes, and onions, and slowly cooked in an earthenware dish. Here’s the traditional recipe.
Ingredients (for 6 people):
- 1 kg of potatoes (Charlotte, Bintje, Roseval, Chieftain, Red Chieftain…)
- 400 g pork shoulder cut into 4 cm cubes
- 400 g lamb shoulder cut into 4 cm cubes
- 400 g beef (chuck) cut into 4 cm cubes
- 3 onions
- 2 garlic cloves
- 2 leeks
- 1 carrot
- 1 bouquet garni (thyme, bay leaf, parsley)
- 50 cl of dry white wine from Alsace, preferably dry Riesling
- 10 cl of chicken stock or water
- Salt and pepper to taste
- 2 cloves
- 1 bay leaf
- 8 juniper berries
- 2 tablespoons of duck fat (or butter)
- 1 earthenware dish (or oven-safe casserole)
Preparation and service (over 3 days):
1. Marinate the meats (two days in advance)
- In a large bowl, place the meat cubes. Add the sliced onions, leeks, carrot, minced garlic, cloves, juniper berries, and bouquet garni.
- Pour the white wine over the mixture, season with salt and pepper, and mix well.
- Let it marinate in the refrigerator for 12 to 24 hours.
2. Cooking (one day in advance)
- Preheat the oven to 160°C (320°F).
- Peel and slice the potatoes into thin rounds.
- Generously grease the bottom of the dish with duck fat.
- Lay a layer of potatoes at the bottom, lightly salt.
- Add a layer of marinated meat along with some of the vegetables from the marinade.
- Alternate layers of potatoes and meat until all ingredients are used up.
- Pour the wine from the marinade into the dish, along with the stock to slightly cover everything.
- Place the lid on the dish.
3. Sealing the lid ("luter")
Sealing ("luter") the lid is a traditional technique used to hermetically close the dish during cooking. This helps retain moisture and flavors inside, allowing for slow, even cooking.
Ingredients for the seal:
- 200 g of flour
- 10 cl of water
Steps to seal the lid:
- Prepare the dough: Mix the flour with some water to make a flexible, sticky dough. Roll it into a long strip about 1 cm thick.
- Apply the dough: Place this strip around the rim of the dish where the lid will rest.
- Place the lid: Press the lid down on the dough to seal the dish tightly.
4. Cooking
- Bake the sealed dish at low heat for approximately 3 hours. The meat should be tender and the potatoes fully infused with the flavors.
- During cooking, the dough will harden and create an airtight seal.
5. On the day of serving
- Reheat the dish on low heat.
- Break the seal carefully before serving by cracking the hardened dough around the lid.
The dough is not edible; its purpose is purely to retain the steam inside the dish.
- Serve directly from the dish, piping hot.